gluten free | vegetarian | vegan | egg free | dairy free
30 minutes or less
What You’ll Need:
½ block firm tofu, cubed
2 Tbsp coconut oil
1 small onion, diced
3-4 cloves garlic, minced
3 ribs celery, chopped
OPTIONAL: 1 jalapeno pepper, seeded & chopped
1 small sweet potato, cubed
2 sweet bell peppers, diced
1 bunch kale, rinsed & torn from stem
1 (15oz) can diced tomatoes, no salt added
1 can (15oz) can full fat coconut milk
2 c filtered water
1 1/2 tsp cumin
1 1/2 tsp coriander
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg
2 tsp sea salt
1/2 tsp ground black pepper
OPTIONAL: pinch cayenne pepper
Sauté tofu, garlic & onion in coconut oil for about 3-4 minutes, or until aromatic.
Add additional ingredients.
Bring to a boil, reduce to a simmer. Cook for 20-30 minutes, or until potatoes are cooked through
Serves 4. Freezes well.